mushroom in green gravy

ingredients

mushroom-200 gms

onion grated-2 big

coriander-1 small bunch

mint leaves-5-6

garlic-ginger paste-2 tsp

green chilli-2 slit

beaten curd-1/4 cup

cream-1tbsp

bay leaf-1

cardamom-2

cinnamon stick-1

cumin seeds-1/2 tsp

coriander powder-1 tsp

cumin powder-1 tsp

turmeric powder-1 tsp

salt- to taste

oil-1 tbsp

butter-1 tsp

method

1.make paste of coriander and mint leaves using little water.

2 blanch mushrooms, chop and saute in butter with little salt and keep aside.

3.heat oil in pan, add whole masala, let it crackle than add green slit chillis followed by garlic-ginger paste. cook till raw smell goes.

4. add grated onion and cook nicely till oil seprates.add turmeric powder and salt.

5. now add coriander paste and again cook till raw smell goes. 

6. remove from the heat and add beaten curd stir constantly to avoid curdling.

7. add mushrooms , masalas and cook again till mushrooms done.

8. garnish with cream.

stuffed bottle gourd in gravy

ingredients

for stuffing:-

medium sized long bottlegourd-1

grated cottage cheese-1/2 cup

khoya-1/4 cup

boiled mashed potatoed-2

boiled green peas/frozen peas-1/4 cup

garlic paste-2 tsps

green chilli-1minced

pepper powder-1/4 tsp

coriander powder-1 tsp

cumin powder-1/2 tsp

raisins-1 tbsp(optional)

salt -to taste

oil- 3tsp

for gravy:-

grated onion-2 big

tomato puree-1 cup

garlic paste-2 tsp

ginger minced-1 tsp

red chilli paste-1 tsp

cashew-melon seed paste-2 tbsp

fresh cream- 1 tbsp

red chilli powder-1 tsp

garma masala-1 tsp

kitchen king masala-1 tsp

turmeric-1 tsp

cumin powder-1 tsp

milk- as required

oil- 2 tbsp

salt- to taste

method

1.wash and peel bottle gourd.  steam it or 90% cook in  boiling water.

2.drain water and remove core and keep aside.

3.prepare stuffing - heat oil in a pan, add garlic paste and cook for a minut and little salt.dont burn.

4. add green chilli, peas, grated paneer, all masalas folllowed by khoya and mix well.

5.add boiled potatoed and again mix properly. keep aside for cooling.

6. fill bottle gourd with this filling nicely and slice with sharp knife carefully.keep aside.

7.prepare gravy- heat oil, add ginger, cook a bit and add garlic paste, cook till raw smell goes and add grated onion and little salt. cook onions very nicely  and add all the masala except kitchen king.

8. now add tomato puree and again cook till oil seprates.

9. lower the flame and add cashew-melon seed paste and cook on lower flame. now add cream and again mix.

10. at last add milk and check consistancy. it should be little thick.

11. add kithen king masala and mix properly.

12. add bottle gourd pieces very carefully so that they should not break. cover them with gravy and switch off the flame. cover it for sometime.

13. garnish either with dry fruit or chopped coriander.

note:-

1. you can use core of bottlegourd in stuffing.

2. after steaming you can also fry/ airfry lauki.

3 you can choose any gravy of your choice.

4 any paste can be used cahew/ melon seed or both.

mushroon-cheese toast

ingredients

garlic bread slices-4

mushroom chopped-1/2 cup

butter-1 tbsp

garlic minced-1 tsp

grated cheese-1/4 cup

milk-according to need

salt-to taste

pepper powder-1/2 tsp

oregano-1/2 tsp

garlic powder-1 tsp

refined flour-2 tsp

method

1. heat butter in a pan, add minced garlic and cook till raw smell goes.

2. now add mushroom and salt, cook for two minuts.

3. add refined flour very carefully to avoid lumps, cook it for few seconds and add little milk.

4. after adding milk it will become thick, dont add too much milk. 

5. now add grated cheese and all the powders mentioned above.

6. it looks like a paste.

7. apply it over bread picese and grill till colour changes.

8. 200 c for 10 minuts . 

veg.soup

ingredients

onion diced- 1 small

vegetables finely chopped-1 cup

(corn, carrot, cauliflower,french beans,peas)

tomato puree- 2cups

tomato sauce-2 tbsp

water-as required

salt-to taste

pepper powder-1/2 tsp

oil-3 tsp

method

1. blanch vegetables seprately and drain water.

2. heat oil in a pan, add diced onion and cook till transparent.

3. add blanched vegetables and cook for 2 minutes by covering, add salt too.

4.make sure vegetables become soft.

5. now add tomato puree and tomato sauce to it and mix properly.

6. add water and boil soup. check consistancy according to your choice.

7. sprinkle pepper powder, mix and serve hot.

note

1. you can add chilli sauce too.

2. cream can be used .

3. fresh corinder can be used to garnish.

sweet and sour pumpkin

ingredients

pumpkin -1/2 kg

garlic cloves-7 

garlic minced-1 tsp

onion-1 big

ginger minced-1 tsp

green chilli slit-2

cumin seeds-1/2 tsp

fenugreek seeds-1/2 tsp

coriander seeds-1/4 tsp

turmeric powedr-1 tsp

red chilli powder-1/2 tsp

garam masala-1 tsp

tamerind paste-2 tsp

sugar/jaggry-2 tsp

oil-2 tbsp

salt- to taste

method

1.cut pumkin into 1/2 inch cubes with peel. if pumpkin is not fresh, you can remove peel.

2.take oil in a pan, heat it and add cumin, fenugreek and coriander seeds.

3. now add garlic cloves and minced garlic both and cook till light brown colour.

4 add green chilli and ginger followed by onion. cook till onion also changes colour.

5. now add all the masalas, stir and add pumpkin to it. add little water and cover it.

6. lower the flame, check inbetween and cook till pumpkin become soft but not mushy.

7.when pumpkin is soft add tamarind paste and sugar, mix proerly and again cook for two minuts by covering.

8. your khatta meetha pumpkin is ready. 

9. serve hot with poori. naan or chapati.

note:-

1. if you have sweet tamarind chutney, use that instead of tamarind and sugar.

2. u can use dry mango powder too instead of tamarind

3.you can use zucchini also if pumpkin is not available.

cabbage-coconut sabji

ingredients

cabbage-1 medium 

coconut grated-1/2 cup

onion-1 diced

green chilli-1 chopped

red whole chilli-2

curry leaves-10

mustard seeds-1/2 tsp

turmeric powder-1/2 tsp

oil-2tbsp

salt- to taste

method

1.seprate leaves of cabbage and wash properly, after washing drain water properly n keep aside.

2. make sure cabbage is dry, i mean no water in it and chop finely.

3.now take oil in a pan, add mustard seeds, let it splutter, add red chilli followed by curry leaves, green chilli and onion .

4.cook onion till light brown colour and add turmeric and salt followed by cabbage and coconut.

5. mix properly and cover, lower the flame and cook covered.dont add water.

6.check inbetween so that it should not stick to bottom.

7.enjoy hot with chapati or rice.